½ an onion A small piece of fresh ginger, peeled 300ml (10fl oz) fat-free nat­u­ral yo­ghurt 2tbsp des­ic­cated co­conut A small bunch of fresh co­rian­der, stalks and leaves sep­a­rated Pre­heat the oven to 230°C/ gas 8. Make the bat­ter: mix the flour, eggs, milk and a good pinch of salt. Mar­i­nate the prawns in the tikka paste, the lemon zest and juice and a splash of olive oil.

Place a 22cm (8½in) oven­proof fry­ing pan over a medium heat, add the mus­tard seeds and curry leaves and fry for 1 minute. Pour in the bat­ter, and drop in the prawns. Cook for 1-2 min­utes then pop in the oven for 20-25 min­utes, till risen and golden brown.

Make the dress­ing by blitz­ing the onion, ginger, yo­ghurt, co­conut and co­rian­der stalks in a food pro­ces­sor, re­serv­ing the co­rian­der leaves.

Once the pud­ding is ready, slide it onto a board and serve with the co­rian­der leaves, dress­ing, lemon wedges and mango chut­ney.